The beginning of the quest for better and more resilient to timing and heat issues scrambled eggs. Based an article on the approach taken by one of the godfathers of excessive and molecular cooking approaches, oh, and restaurant kitchen management: his The Fat Duck has at least as many cooks as guests …
Scrambled Eggs by Heston Blumenthal
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Servings: 0
Equipment
- Metal mixing bowl that can be put over a pan of simmering water (and not touch the water)
Ingredients
- 350 grams eggs (about 7 large eggs)
- 25 ml whole milk
- 20 ml double cream if not available, heavy whipping cream will do
- 20 g butter unsalted
- 1 pinch koshering salt
- 1 splash sherry vinegar to taste
- 2 tbsp browned butter See /blog/food/browned-butter/
Instructions
- Using a fork, mix the eggs, milk, cream, and butter together in a bowl. Season with salt and stir to combine.
- Place the bowl over a pan of simmering water and allow to cook really slowly using a spatula to continuously stir the mixture.Cook until the eggs begin to scramble: this should take approximately 15-20 minutes.
- To serve, season with a few drops of sherry vinegar and browned butter.
Notes
The beginning of the quest for better and more resilient to timing and heat issues scrambled eggs. Based an article on the approach taken by one of the godfathers of excessive and molecular cooking approaches, oh, and restaurant kitchen management: his The Fat Duck has at least as many cooks as guests …
Recipe: Browned Butter